Description
Looking for the best easy Christmas dessert? These gingerbread cheesecake cups are quick, creamy, and full of cozy spice flavor! Perfect for holiday parties, dessert trays, or festive gifts. Simple ingredients, easy to prep, and a hit with everyone!
Ingredients
- 1 1/2 cups crushed gingersnap or gingerbread cookies
- 4 tablespoons melted butter
- 16 oz cream cheese (softened)
- 1/2 cup sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- Whipped cream (for topping)
- Ground cinnamon (for garnish)
Instructions
- Preheat oven to 325°F (160°C) and grease a muffin tin or use liners.
- Mix cookie crumbs and melted butter until combined.
- Press mixture into muffin tin to form crusts and bake for 5–7 minutes. Let cool.
- In a bowl, beat cream cheese and sugar until smooth.
- Add eggs one at a time and mix gently, then stir in vanilla.
- Fill each crust with cheesecake mixture and tap pan to release air bubbles.
- Bake for 15–18 minutes or until centers are set. Cool completely.
- Chill for at least 2 hours, then top with whipped cream and cinnamon before serving.
Notes
- Use parchment liners for easy release.
- Don’t overbake centers should still jiggle slightly.
- Make a day ahead for best texture.
- Top with mini gingerbread cookies for extra holiday charm.
- Prep Time: 20 minutes
- Cook Time: 18 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American